Was invited to a birthday BBQ so I offered to bring 4 racks of ribs. I'm trying out marinating them first before I rub them with rub. I plan on putting them in the wsm early then foil/wrap them in towels and cooler to transport. Here they are taking a swim.

The marinade I used was just a basic one

Veg oil
Salt
Soy sauce
Lime juice
Vinegar
Pepper

The rub I'm using is from amazing ribs which I will sprinkle tomorrow.

I have the apple juice, imitation butter, brown sugar for spritzing I don't plan to foil bc every time I do they come out way too over done. Since I'm transporting and they will be foiled at the end I do not want them to fall apart on me when they unwrap them.Edited by appwsmsmkr1 - 6/8/13 at 7:22am

I have the apple juice, imitation butter, brown sugar for spritzing I don't plan to foil bc every time I do they come out way too over done. Since I'm transporting and they will be foiled at the end I do not want them to fall apart on me when they unwrap them.

I am wondering. what do you call way to over done? Ribs are done a long time before they are tender. The foil breaks down the tissue to make it tender The last hour on the smoker firms them back up.

I don't like it when you try and cut them with a serrated knife (when your serving people) that the meat shreds. That happened to me the last time so his time going to try not to foil until I pull them off and see what happens. This cook is a whole new experiment from start to finish.... Hmmm lemme see...

Just to give you a little bit of a background, I live in nj and our version of always is seasoning all meat in a marinade (except beef) overnight and then seasoning just prior to the method of choice.

I've tried just using the mustard spice rub only for 24 hours and I felt that I only tasted the seasoning only on the top layer of pork. I felt the meat that was closest to the bone tasted rather bland.

To me, marinating with fresh ingredients(nothing that's bottled) prior I thought there was a lot of flavor throughout the pork have it a better flavor overall. I will be marinating again once more to see if I want to continue doing it this way.

I guess marinating meat is just what I and my family are used to and like a little better. it may not be for everyone.

(My husband and I come from immigrant parents from poorer countries way back in the 1960's. there was poor refrigeration back then an the way they had to preserve meat was to cure it with an acid and salt so I guess it just kinda stayed.)

I will agree with chef jimmy that it was on the acidic side so I will defiantly have to work on the marinade as well as how I worked with the spice rub.

Marinated them overnight. The final result was good they tasted really good. They were gone!! Sorry no pics of the final result. They did also fall off the bone.

Marinated them overnight? I marinate mine for 24 to 36 hours. Then rinse them off the day for I smoke them, apply Honey as the glue for my rub, then wrap in Plastic wrap and put them in the fridge overnight. Next day, I take them out, unwrap them and let them stay on the counter until the smoker is up and ready, about 45 minutes to an hour later. Then I smoke @ 225 degrees, the 3 - 2 - 1 method. when foiling I add an Apple juice-cider Vinegar mixture (80/20). when the come out of the foil, they are falling apart. I put them back in the rack, back in the smoker and apply full smoke again, then about 20 minutes later and every 15 minutes for that last while, I add BBQ sauce.

People who have both been to the local ribfest and have had my ribs, say mine are much tastier and better,

I put mustard on mine and then dry rub them from 18-24 hours. Cover them with Saran Wrap and then in foil and put in the fridge. I take them out about 2 hours before goin on the smoker. I do touch them up a bit before going on.

This time I am goin to try to sear them got and fast about 4 minutes on each side and then put into a disposable aluminum pan covered for a couple hours on indirect heat on a gas grill.( just trying something new. I usually use a smoker). Then about an hour and a half to two hours later I'll pour out the juice/fat and cover for another 30 minutes. Them take them out of the pan and put them directly on the grill for about an hour on indirect heat again and start to put my sauce on. All of this will be done at a temp of around 250-275.

Wondering what you guys think about that?

Palladini, how long do you smoke yours at 225 with out foil? And then with foil? How long does yours normally take all together?